13
Sep
Sep
This Mexican pulled pork trades the usual sweet, ketchup-based BBQ profile for something smokier and more savory. A 9-pound bone-in pork butt gets smoked low and slow at 250°F on a pellet grill until the bark sets, then braised in a chipotle-adobo hot sauce blend, butter, chicken stock, and fresh orange juice until it falls apart at 205°F internal. The orange juice cuts the richness of the braise, and a finish of lime juice and fresh cilantro keeps the shredded pork tasting bright instead of heavy. It’s built for tacos, but holds up just as well in burritos or spooned over rice with the reserved au jus.
